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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This came from Chef Gaetano at Carbones restaurant in Hartford, CT. Very rich, Very romantic! Ingredients:
20 ounces sliced veal |
1 teaspoon sour cream |
3 eggs |
1/2 ounce parsley |
2 ounces sherry wine |
2 ounces prosciutto |
2 ounces heavy cream |
1 tablespoon butter |
4 ounces cooked spinach |
pepper |
garlic butter |
Directions:
1. Mix sour cream, eggs and parsley together.
2. Dredge veal slices in flour, then dip in sour cream/egg mixture.
3. Saute in oil until golden brown.
4. Remove veal from pan.
5. Add sherry, prosciutto and heavy cream to pan.
6. Add 1 tablespoon butter; deglaze the pan.
7. Lightly cook fresh spinach, season with black pepper and garlic butter.
8. Place spinach in a casserole dish. Top with veal. Pour scallopine sauce over all.
9. Bake in oven for 5 minutes at 400 degrees.
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